CREOLE BURGER STEAK

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

2 pounds/900 grams ground beef chuck

1/4 cup/ grams finely chopped green bell peppers

1 tablespoon/ grams salt

1 tablespoon/ grams ground black pepper

1/2 teaspoon/ grams ground thyme

1 large egg, lightly beaten

1/4 cup/60 mL evaporated milk

1 teaspoon/ grams finely chopped garlic

1/4 cup/ grams white bread crumbs, preferably homemade

1 tablespoon/ grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

2 tablespoons/28 grams margarine

1 cup/ grams sliced onions

1 teaspoon/5 mL hot sauce

1 large tomato, sliced into eighths

Specific Equipment

Large mixing bowl

Medium-sized nonstick skillet OR sauté pan equipped with a lid

Serves 4

Instructions

1. Stir the ground beef chuck, green bell peppers, salt, pepper, thyme, egg, evaporated milk, garlic, bread crumbs, and parsley until well-blended. Divide the ground beef mixture equally into four 1-inch/2.54-cm-thick burger patties.

2. Melt the margarine in a medium-sized nonstick skillet or sauté pan set over medium heat. Sauté in the burger patties for 5 to 6 minutes, turning them halfway, or until browned on both sides.

3. Spread the onions over the burger patties and sprinkle over the hot sauce. Cover the skillet or sauté pan with its lid and reduce the heat to low. Simmer for 5 minutes or until the onions are translucent and soft.

4. Remove the lid and sauté in the tomatoes for 3 minutes or until the tomatoes have released their juices.

5. Remove the skillet or sauté pan from heat and transfer the burger patties and tomatoes on individual serving plates.